Even though butternut squash is available here year round for some reason it feels like an autumn ingredient to me. Last night, I didn't feel like making a big fuss in the kitchen to prepare dinner so I decided to stick with simple and easy and here is the result- a maximum return on my minimal investment, especially since I used pre-packaged, cut squash and pre-made gnocchi!
Gnocchi with Butternut Squash, Spinach, Shitakes and White Wine Butter Sauce
16 oz whole wheat gnocchi
1/2 package of cut and cleaned butternut squash (about ten ounces)
2 cups fresh baby spinach
5 oz fresh shitake mushrooms
1/4 cup pine nuts
2 green onions, chopped, tops only
3 tbsp Earth Balance Vegan Buttery Spread
1/4 cup dry white wine
1 tsp dried thyme
salt and pepper to taste
To cook the squash bring a large pot of water to a boil. Add the squash and boil unit squash are fork tender. Drain and set aside.
Cook gnocchi according to package directions.
In a saute pan melt butter over medium heat. Add mushrooms and saute until they start to become soft. Add spinach, squash, white wine, pine nuts, thyme, salt and pepper and allow to cook for a few minutes until spinach is wilted. Drain gnocchi and add to the saute pan.
Serve and Enjoy!
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